65 tuile recipes

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

This bran bread machine recipe is a fiber powerhouse, utilizing both crunchy bran flakes and fine wheat bran.

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Hearty potato and pig's foot stew with carrots, lima beans, and a curry-spiced milk gravy. A nose-to-tail comfort stew that's rich, warming, and budget-friendly.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.